AS OUR THOUGHTS TURNED

Cuisine - - NEWS -

to what we might serve you in our win­ter is­sue, the world was in a very strange place. Amer­ica had elected its new pres­i­dent and de­spite what side of the po­lit­i­cal fence any of us were on, there were feel­ings of dis­con­nec­tion, iso­la­tion and a fear of change.

How­ever, when you cook you are never alone. Food is our com­mon ground. And so team Cui­sine de­cided to dish up a magazine de­signed to bring us all closer to­gether as we nes­tle in for the colder months. We’re talk­ing glo­ri­ously global soul food with flavours to com­fort and meals to cosy up to.

I’m thrilled to have Fleur Sul­li­van as our guest chef and I know you will love her win­ter soups (page 56). Each soup tells a story of sourc­ing the very best lo­cal in­gre­di­ents and Fleur’s fierce pride of place. Here is your op­por­tu­nity to grab her renowned seafood chowder recipe. It’s a keeper. Fleur was one of the very first restau­ra­teurs to shine an in­ter­na­tional light on the New Zealand food scene and we will trea­sure her recipes.

Mean­while, a chance to meet the women from the WISE Col­lec­tive and dis­cover the food they share with fam­ily and friends has un­earthed an ar­ray of de­li­cious recipes. Along the way we’ve given you warm­ing break­fasts, hearty pies and spicy cur­ries, each dish de­signed to make you feel nur­tured and con­tent. Yes, you will find meat and three veg, but not as you know it.

Our wine team has been tast­ing its way through hun­dreds of reds to bring you the very best shi­raz, syrah and Bordeaux blends to snug­gle up with, and then there are some in­dul­gent, just-can’t-say-no desserts. Be­cause it has to be OK to throw cau­tion to the icy wind ev­ery now and then.

So pull a comfy chair up to the fire, read on and cook well.

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